All Recipes

Baked Potato Soup with Bacon

Prep

15-30 mins

Total

30 MIN

Servings

6 Servings

Ingredients

1 tbsp

butter or margarine

1/4 cup

chopped yellow onions

1/4 cup

chopped celery

1 can

(14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups

milk

3/4 lb

baking potatoes (about 2), baked, cut into 1/2-inch pieces

1/8 tsp

pepper

1 

green onion, sliced, divided

8 slices

cooked OSCAR MAYER Center Cut Bacon, crumbled, divided

3/4 cup

Finely Shredded Mild Cheddar Cheese, divided

1/4 cup

sour cream

Instructions

Step 1

Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.

Step 2

Reserve 1 Tbsp. green onions and 2 Tbsp. bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.

Step 3

Serve topped with reserved green onions, bacon, cheese and sour cream.

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